Fall Quinoa Salad Bowl Recipe
Ingredients
- 1 1/2 cups sweet potato, chopped
- 1 1/2 cups cooked quinoa
-
2/3 cup pomegranate seeds
testing of a note
sub: fresh raspberries
-
2 cups arugula
- sub: spinach
- 1/3 cup goat cheese crumble
Note
Substitution
* Optional
Steps
Step 1
Set oven to 420F / 216C. Add sweet potato pieces to a baking tray spray with oil, and sprinkle with sea & pepper. Toss and spread out on the baking tray. Bake for 20 minutes, or until soft and edges are slightly browned.
Set aside to cool to room temperature.
Step 2
Add all ingredients to a mixing bowl and gently toss together. Season to taste with sea salt & pepper.
Step 3
Enjoy as a side dish or as part of your weekly meal prep. Store in the fridge for 4 – 6 days.
